Results 81 to 90 of about 216,318 (403)
An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects
BMC Gastroenterology, 2020 The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated at approximately 5% of the population.
Nazanin Taraghikhah +8 more
semanticscholar +1 more source
Gluten Degradation by the Gut Microbiota of Ulcerative Colitis Patients
Microorganisms, 2022 Several studies have reported improved disease symptomatology in ulcerative colitis (UC) patients consuming a gluten free diet. This observation coupled with diversity depletion in the gut microbiota of UC patients led us to hypothesize that UC ...
Emma Olivia Schultz Harringer +4 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2020 Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients.
Audrey L. Girard, J. Awika
semanticscholar +1 more source
Hall's journal of healthCitation: 'gluten' in the IUPAC Compendium of Chemical Terminology, 5th ed.; International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. 10.1351/goldbook.13177 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
Sonkar, Sankatha P., Kumar, Samit
+7 more sources
Monitoring of gluten in meat and fish products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei +4 more
doaj +1 more source
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
Corn Zein Nanocarriers for Agrochemical Delivery and Smart Packaging
Advanced Sustainable Systems, EarlyView.This review explores zein, a corn‐derived biodegradable protein, as a multifunctional nanocarrier for sustainable agriculture and packaging. It examines advances in agrochemical delivery, smart packaging, and stimuli‐responsive systems, while addressing scalability, environmental fate, and regulatory barriers.
Muhammad Shahidul Islam +2 more
wiley +1 more source
Nutrients, 2020 Celiac disease (CD) and non-celiac gluten/wheat sensitivity (NCG/WS) are the two most frequent conditions belonging to gluten-related disorders (GRDs). Both these diseases are triggered and worsened by gluten proteins ingestion, although other components,
Giacomo Caio +6 more
semanticscholar +1 more source
A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis
Journal of Nutrition and Metabolism, 2019 In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro +3 more
doaj +1 more source
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source